Keto Pecan Sandies
🍪✨ Remember those buttery, nutty pecan sandies from your childhood? Now you can enjoy them without the sugar, grains, or carb crash. These low carb pecan sandies taste just like you remember — crisp, rich, and loaded with toasted pecans — but are totally keto-friendly. 🙌
In this video, I’ll show you step-by-step how to make the perfect sugar-free pecan sandies that satisfy your sweet tooth while keeping you on track with your low-carb lifestyle. These cookies are not only delicious, they’re also easy to make with simple, wholesome ingredients.
✅ Here’s what you’ll learn when you watch the video:How to get that perfect shortbread texture without gluten or sugarThe right way to toast pecans for maximum flavor 🌰My go-to low carb sweeteners that taste like sugar (without the aftertaste)Tips for making your cookies crisp or soft, depending on your preferenceHow to store them so they stay fresh and crunchy💡 Perfect for:Keto dessert tablesHoliday cookie swapsEveryday coffee break treats ☕That nostalgic cookie craving without the guilt
👍 SUBSCRIBE to my YouTube channel for more keto-friendly sweet treats, and SHARE with a fellow cookie lover who needs this in their life.
Keto Pecan Sandies
Ingredients
Ingredients (Makes ~24 cookies)
- 1 Egg
- 1 cup (2 sticks / 226g) salted butter, softened (NOT melted — softened keeps the dough fluffier)
- 2/3 cup powdered sweetener
- 1 tsp pure beaver free vanilla extract
- 1/4 tsp almond extract (optional, but makes them taste bakery-level)
- 1 3/4 cups blanched almond flour (super fine)
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1 cup pecans, toasted & finely chopped
Instructions
- Toast the Pecans
- Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes, stirring halfway. Let cool, then finely chop.
- Cream Butter & Sweetener
- In a large bowl, beat softened butter and powdered sweetener until light and fluffy (2–3 min). This step is key for a classic sandy crumb.
- Add Flavor
- Mix in vanilla extract and optional almond extract until combined.
- Combine Dry Ingredients
- In a separate bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, and salt.
- Make the Dough
- Add half of the dry mixture to the butter mixture and beat until combined. Add the egg and mix. Add remaining dry mixture and mix again until just combined.
- Add Pecans
- Fold in chopped pecans evenly throughout dough.
- Shape & Chill
- Place dough on parchment paper and form into a log (about 2" diameter). Wrap in parchment and freeze 30–40 minutes until firm.
- Slice & Bake
- Preheat oven to 350°F (175°C). Slice log into 1/4-inch rounds and place on a parchment-lined baking sheet. Bake 12–15 minutes, until edges are lightly golden.
- Cool
- Let cookies cool on the sheet for 10 minutes, then transfer to a rack. They will crisp as they cool.
- Video with more tips and tricks: https://youtu.be/PjwHkE1IUvY